I love hummus. It’s great for sandwiches, on veggies, with crackers, slathered on your dog…
After coming back from Israel, I felt like I was attacked with a hummus plague. It was basically all I wanted to eat. I would polished off an entire container in a few days. I felt like Adam Sandler in You Don’t Mess with the Zohan.
I do like the store bought stuff, but there’s definitely something special about making your own. You can make exactly to your tastes and you don’t have to worry about all that other “stuff” in it.
Last week I made an incredible hummus (I’ll be posting that recipe soon!) and I ate it so quickly that I wanted to make more immediately. I love pesto and thought that it would be fun to make a pesto hummus.
For this recipe, I used white beans, which I feel are a little softer and milder tasting than garbanzo beans. The beans whipped into a light and super tasty dip that I can’t wait to try on all my “sang-wiches“.
If you’d prefer to use garbanzo beans, I think they would also work well. You may have to add a bit of water (or even tahini) while pureeing since I think garbanzo beans are a bit more dense.
This stuff is soooo good. You should make it. And eat it. And then make it again and give it to your friends. They’ll probably think you’re weird, but then they’ll taste it…
Crazy for Hummus? Try this!
White Bean Pesto Hummus
Makes about 1 cup
- 1 can (15oz.) white beans (cannellini beans), rinsed and drained
- 1-1/2 tablespoons pesto, homemade or store bought
- juice of half a lemon (about 1 tsp)
- salt and pepper, to taste
- In a food processor, combine beans, pesto, and lemon juice. Puree until smooth, about 2 minutes. If you find it too thick, you can add water starting at a teaspoon at a time until you reach your desired consistency. Add salt and pepper to taste.